Stable Micro Systems has launched
a new, improved version of one of its most successful food texture
analysis instruments. In response to the ever-changing quality
demands of the baking industry, the new Dobraszczyk-Roberts (D/R)
Dough Inflation System, which quantifies the rheological properties
of dough, is designed to replicate more accurately the conditions of
the baking process. The improved capabilities of the new inflation
system include temperature controlled testing and increased dough
inflation volumes, bringing the product in line with today's
sophisticated testing requirements.

The rheological properties of
dough include stress, strain and viscosity. Measurements of these
characteristics are important in predicting baking performance and
gluten quality. For bread manufacturers, stiffness as the dough
inflates (strain hardening) is a desirable attribute. This indicates
that the air bubbles will be evenly spaced and will inflate to
greater volumes. The D/R Dough Inflation System can help
manufacturers to determine baked loaf volume and end product quality.
Potential shortcomings can be identified and formulations adjusted,
if necessary.

By inflating a sheet of dough in
controlled conditions, the D/R Dough Inflation System analyses the
deformation of the product during proofing and baking. A piston,
driven by Stable Micro Systems' TA.XTplus texture analyser,
displaces the air underneath the dough sheet and inflates it to
bursting point. Volume, pressure and time results are recorded. These
are then analysed using the company's Exponent software to
provide a calculation of the dough's rheological properties.

Stable Micro Systems has responded
to the increasing diversity of textural properties in new bakery
products by increasing the inflation capacity of the D/R Dough
Inflation System by 230 per cent. A customised temperature chamber,
which enables dough inflation in temperatures of up to 60°C, has
also been added. This houses samples during their pre-test
equilibration period, as well as providing a controlled temperature
environment for more sophisticated analysis. In addition, Stable
Micro Systems has introduced the ability to test smaller sample
sizes. This will be of interest to research and wheat breeders
where flour is commonly in short supply

Jo Smewing, applications manager
at Stable Micro Systems, comments: "The launch of the new D/R
Dough Inflation Rig demonstrates that Stable Micro Systems is
continually analysing and responding to the changing needs of the
baking industry. We regularly review and update our instruments to
ensure that we continue to offer the highest precision in texture analysis."

Stable Micro Systems' D/R Dough
inflation System is the latest addition to the company's
comprehensive range of texture analysis instrumentation for the
bakery industry. Other tests include the analysis of bread softness,
dough stickiness and dough and gluten extensibility. The company's
sophisticated instrumentation offers wide possibilities for
tailor-made texture analysis solutions.